C Cubed Casserole (Corn, Cheese, And Chilis)

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Main dish, Vegetarian	1	Servings

INGREDIENTS

1		22 oz bag frozen corn
1	lb	Sharp cheddar cheese
1		4 oz. chopped green
		chilis
6		Cloves garlic
4		apeno peppers 2 Cubanelle peppers 1 onion 1 , apeno peppers 2 Cubanelle peppers 1 onion 1 splash

INSTRUCTIONS

OPTIONS  tabasco  Chop the corn in small batches in food processor, not
too much, you  want chunks mush. Shred cheese and mix with corn dump
can of chilis  into mix. Options: clean any options, (core and seed
peppers, remove  skin of garlic) chop garlic and peppers finely in food
processor,  slice onion, fry garlic, fresh peppers, onion, in a pan w/
a little  oil.  saute a few minutes and then throw into mix. Mix all
and put  into Corningware.  Bake @350 for 1 hour.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus feels your pain”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 984 Calories From Fat: 748 Total Fat: 83g Cholesterol: 163.3mg Sodium: 3409.6mg Potassium: 217.3mg Carbohydrates: 19.1g Fiber: 4.9g Sugar: 2.6g Protein: 40.4g